Cake tins - do you grease/use greaseproof paper?

maryb

Pitlanepiglet wrote: »

OK, sounds like it's not just me then. I'm now wondering why I bothered to pay eight quid for a decent tin when it strikes me that I could have bought something cheap and nasty and lined it with baking paper as I do my multi purpose tins.

I appreciate that it might be more robust and might not warp but I'm not sure I really care if it does warp? My cheap big roasting tips from Ikea haven't warped, they have very little non stick left on them but they are still pretty straight.

It really is worth having a decent tin, the cake cooks much more evenly. It may not make a difference to roasting tins but cake tins are worth the extra. I was doing two cakes recently which were the same size and they fitted side by side on the same oven shelf in my big oven. so should have cooked evenly. However the one that was done in the cheap old tin I have had since the year dot burned on the edges and did not rise as evenly as the other tin which was supposedly also an 8 inch round tin.

Small differences in measurements make a big difference to the finished cake. A tin that is a bit smaller but deeper will mean that your mixture does not rise as much as a tin where the mixture comes just that bit higher up the sides.

(And they always rise completely differently in silicone. It's not necessarily worse cooking in silicone but it is different)

So please don't feel you wasted your money buying a good tin, I'm sure you won't regret it

jennyjelly

helyg wrote: »

I use these: http://www.lakeland.co.uk/F/product/5550_5551 (except I buy them far cheaper from a local hardware shop). That way I don't need to grease, and lining is as simple as popping one in the tin. I have different shapes and sizes for different tins. The ones I buy work out about 5p each, which I personally find worth it as it saves on faffing around and I always know my cake will come out of the tin!

I use these too, they save so much faffing around, I have round cake tin ones and ones for 2lb loaf tins. I get mine from pound shops whenever I see them - stock is always a bit hit and miss so I keep a couple of packs in hand.

I think it's nice to have good quality tins but not absolutley necessary - most of mine came from boot sales and the cakes still taste just as good. I don't get on with silicone at all, everything seems to stick for me. so I stick (no pun intended) with good old fashioned lined tins.

THIRZAH

I use the Lakeland ready cut circles. A packet lasts me for ages and it saves faffing around trying to cut the right size circle for a tin. I'll look out for the liners as I hate trying to cut strips of greaseproof to fit loaf tins and it never seems to fit the corners properly

elfen

I always grease and put plenty on there, and my cakes don't get stuck. Exception to the rule are gluten free cakes, they stick like mad and its a terror getting them off